We shot another video with our Indian super chef Santan, this time we’re cooking three Indian sauces, these were absolutely delicious. We are so privileged to have such talented people on our team.

INGREDIENTS

Goan Coriander Sauce:

  • Oil
  • 2 red onions chopped
  • 4 cloves of garlic
  • Thumb sized piece of ginger
  • 2 red chillies
  • 1 cinnamon quill
  • 1 tbsp poppy seed
  • 10 cloves
  • 1 tbsp cumin seeds
  • 5-6 green cardamon pods
  • 100g coriander

Vindaloo Sauce:

  • 2 red onions
  • Thumb sized piece of ginger
  • 3 cloves of garlic
  • 1 tsp tumeric
  • Pinch of salt
  • 1 cinnamon quill
  • 10 cloves
  • 1 tsp black pepper corns
  • Pinch of nutmeg
  • 3-4 tbsp chilli powder
  • 50ml apple cider vinegar
  • 1 tsp agave
  • Water to blend

Korma Sauce:

  • Oil
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 4 white onions chopped
  • 2 carrots chopped
  • 3 cloves of garlic
  • Thumb sized piece of ginger
  • 400ml of water
  • 1 can chopped tomatoes
  • Salt to taste
  • 3 tbsp curry powder
  • 1tbsp ground coriander
  • 1 tsp garam masala
  • 3 tbsp desiccated coconut
  • 1/2 tsp turmeric
  • 2 tbsp ground almond
  • 1 tsp ground cumin
  • 2 tbsp agave syrup
  • 1 full fat tin coconut milk

INSTRUCTIONS

Goan Coriander Sauce:

  • Put a few drops of oil into a frying pan
  • Add the onions, garlic, ginger, chillies and fry for 3-4 minutes
  • Add in your spices; cinnamon quill, poppy seeds, cloves, cumin seeds, cardamon pods
  • Chop in your coriander and cook for 2-3 minutes
  • Take a blender and add in all these cooked ingredients with 150ml water. Blend until super smooth!

Vindaloo Sauce:

  • Blend together all your ingredients with some water and you’re ready to go! Make sure it’s SUPER smooth- it might take a while

Korma Sauce:

  • Pour a small bit of oil onto the pan
  • One hot, add in your onions, peppers, carrots, garlic and ginger
  • Add 400ml of water to boil the vegetables
  • Next add in your salt and then all the spices; curry powder, ground coriander, garam masala, turmeric, desiccated coconut, ground almond and ground cumin and mix them through
  • Add the agave and after 2 minutes add the coconut milk
  • Bring it to boil and cook for 10 minutes so that it reduces and the vegetables cook and go soft
  • Then blend it all together!
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